Galinha à Portuguesa
The title of this dish may have fooled you into thinking this is a traditional Portuguese recipe and whilst this is partly true, this dish actually originates from China, specifically Macao, where the Portuguese ruled until late 1999.
Galinha à Portuguesa consists of tender chunks of chicken, smoky chorizo and carrots all deliciously coated with a mild, coconut-based, curry-like sauce. Traditionally it is served with rice and I would recommend you do the same as it soaks up the sauce nicely, making sure you don't miss a drop!
Galinha à Portuguesa
Serves 4
For the marinade
500g boneless, skinless chicken thighs, cut into 2.5cm/1in pieces
1½ tbsp soy sauce
2 tbsp white wine
2 tsp salt
2 tsp sesame oil
2 tsp cornflour
For the Galinha à Portuguesa:
1½ tbsp olive oil
100g cooking chorizo, sliced
1 tbsp finely chopped fresh root ginger
2 tsp finely chopped garlic
2 tbsp soy sauce
1 tbsp Shaoxing rice wine or dry sherry
3 tbsp medium curry powder
1 tbsp turmeric (fresh if you can get it, grated)
1 tsp salt
1 x 400ml tin coconut milk
200ml chicken stock
250g carrots, cut into 5cm/2in pieces
1 onion, chopped
2 tomatoes, chopped
2 bay leaves
freshly ground pepper, to taste
To serve:
2 tbsp coconut flakes, lightly toasted in a dry pan
rice, cooked to packet instructions
For the marinade, combine the chicken with the marinade ingredients in a large bowl and mix well. Let it marinate for an hour in the fridge. After an hour, drain the chicken and reserve the marinade.
For the Galinha à Portuguesa, a large, heavy-based frying pan over high heat then add the olive oil. Add the chorizo to the pan and fry until starting to crisp up around the edges. Add the ginger and garlic and stir-fry for 20 seconds. Add the chicken, and stir-fry for 3 minutes, or until the chicken is lightly browned.
Add the rest of the Galinha à Portuguesa ingredients, including the reserved marinade, and bring to the boil. Lower the heat and simmer for 30 minutes. Serve with the rice and then the coconut flakes scattered on top.
Galinha à Portuguesa consists of tender chunks of chicken, smoky chorizo and carrots all deliciously coated with a mild, coconut-based, curry-like sauce. Traditionally it is served with rice and I would recommend you do the same as it soaks up the sauce nicely, making sure you don't miss a drop!
Galinha à Portuguesa
Serves 4For the marinade
500g boneless, skinless chicken thighs, cut into 2.5cm/1in pieces
1½ tbsp soy sauce
2 tbsp white wine
2 tsp salt
2 tsp sesame oil
2 tsp cornflour
For the Galinha à Portuguesa:
1½ tbsp olive oil
100g cooking chorizo, sliced
1 tbsp finely chopped fresh root ginger
2 tsp finely chopped garlic
2 tbsp soy sauce
1 tbsp Shaoxing rice wine or dry sherry
3 tbsp medium curry powder
1 tbsp turmeric (fresh if you can get it, grated)
1 tsp salt
1 x 400ml tin coconut milk
200ml chicken stock
250g carrots, cut into 5cm/2in pieces
1 onion, chopped
2 tomatoes, chopped
2 bay leaves
freshly ground pepper, to taste
To serve:
2 tbsp coconut flakes, lightly toasted in a dry pan
rice, cooked to packet instructions
For the marinade, combine the chicken with the marinade ingredients in a large bowl and mix well. Let it marinate for an hour in the fridge. After an hour, drain the chicken and reserve the marinade.
For the Galinha à Portuguesa, a large, heavy-based frying pan over high heat then add the olive oil. Add the chorizo to the pan and fry until starting to crisp up around the edges. Add the ginger and garlic and stir-fry for 20 seconds. Add the chicken, and stir-fry for 3 minutes, or until the chicken is lightly browned.
Add the rest of the Galinha à Portuguesa ingredients, including the reserved marinade, and bring to the boil. Lower the heat and simmer for 30 minutes. Serve with the rice and then the coconut flakes scattered on top.
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